Description
A healthy, one-pan meal featuring bone-in chicken thighs marinated with herbs and roasted alongside seasonal vegetables like sweet potatoes, Brussels sprouts, apples, and onions for a flavorful harvest dinner.
Ingredients
- 2 lbs bone-in, skin-on chicken thighs
- 3 tablespoons olive oil, divided
- 1 tablespoon apple cider vinegar
- 2 cloves garlic, minced
- 1 tablespoon fresh rosemary, minced
- 1 tablespoon fresh sage, minced
- 1 tablespoon fresh parsley, minced
- 1 large sweet potato, peeled and diced
- 2 apples, cored and cut into large slices
- 1 lb Brussels sprouts, halved
- 1 red onion, cut into wedges
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons pure maple syrup
Instructions
- Begin by preheating your oven to 425°F (220°C).
- In a large zip-top bag, combine the chicken thighs, 2 tablespoons of olive oil, 1 teaspoon of kosher salt, ½ teaspoon of black pepper, apple cider vinegar, minced garlic, rosemary, sage, and parsley. Seal the bag and gently massage to ensure the chicken is well-coated. Set aside to marinate while you prepare the vegetables.
- On a large sheet pan, spread out the diced sweet potatoes, apple slices, Brussels sprouts, and red onion wedges. Drizzle with the remaining 1 tablespoon of olive oil, ½ teaspoon of kosher salt, and ¼ teaspoon of black pepper. Toss everything to coat evenly.
- Arrange the marinated chicken thighs on the sheet pan amongst the vegetables. Brush the top of each chicken thigh with maple syrup.
- Roast in the preheated oven for approximately 35 minutes, or until the chicken reaches an internal temperature of 165°F (74°C) and the vegetables are tender.
- For extra crispiness, you may broil the dish for an additional 3-5 minutes, keeping a close watch to prevent burning.
- Serve hot and enjoy your harvest dinner.
Notes
- Ensure chicken reaches 165°F internal temperature for safety.
- Marinating time can be extended up to 2 hours in the fridge for more flavor.
- Use a large sheet pan to avoid overcrowding.